RU2464913C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote sterilisation. The proposed method for apple compote sterilisation is as follows: after sealing one puts the jars into the carrier ensuring their mechanical air-tightness and performs staged heating in baths filled with 65, 85 and 100°C waters during 4, 4 and 5 minutes respectively. Then one proceeds with heating the jars in a heated 150°C air flow at a rate of 8-8.5 m/s during 5 minutes. Then one performs three-stage cooling of the jars in baths with 85, 65 and 45-30°C water during 4, 4 and 5 minutes respectively. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: method will allow to reduce the process duration, preserve naturalness of components of the raw material used, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the heat treatment process due to enhancement of temperature difference between the heat carrier and the product as well as ensure simplification of design of the apparatus for preserves sterilisation, reduce the prime cost and save thermal energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing apple compote in cans SKO 1-82-350.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Apple Compote" in an autoclave [1] according to the mode

where 20 is the duration of the period of heating water to 100 ° C, min;

(12-18) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks;

- high consumption of thermal energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, save heat energy and water and improve the quality of the finished product.

This goal is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 65 ° C for 4 minutes, followed by transfer to the second and third baths with water with a temperature of 85 ° C, respectively, for 4 minutes and 100 ° C for 5 minutes, followed by transfer to a chamber with heated air at a temperature of 150 ° C and a speed of 8-8.5 m / s for 5 minutes and further three-stage cooling in water baths of temperatures E 85 ° C for 4 min, 65 ° C for 4 min and 45-30 ° C for 5 min, and during heat treatment with the bottom cans rotate on the lid at a frequency of 0.1 s ^-1.

An example implementation of the method.

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment) and placed in a hot water bath with a temperature of 65 ° C for 4 minutes. After 4 minutes, the carrier with the cans is transferred to a bath of water with a temperature of 85 ° C for 4 minutes, then to a bath of water with a temperature of 100 ° C for 5 minutes. After this time, the cans are transferred to the chamber with hot air, where the cans of the product are heated in a stream of heated air with a temperature of 150 ° C and a speed of 8-8.5 m / s for 5 minutes. Further, the banks are cooled in baths with water at temperatures of 85 ° C in succession for 4 minutes, 65 ° C for 4 minutes and 45-30 for 5 minutes, while during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

The use of stepwise heating in water and at the last stage in a stream of heated air with a temperature of 150 ° C and a speed of 8-8.5 m / s, when the rate of heating of the product in the third bath decreases due to a decrease in the temperature difference between the product and the coolant (water with temperature of 100 ° C), the use of heated air with high parameters (temperature and speed) helps to intensify the heat transfer process and reduce the duration of the process.

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 65, 85 and 100 ° C, respectively, 4, 4 and 5 minutes, followed by continued heating in a stream of heated air with a temperature of 150 ° C and a speed of 8-8.5 m / s for 5 min and three-stage cooling for 4, 4, and 5 min in bathtubs with water at temperatures of 85, 65, and 45-30 ° С, and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

The total duration of the sterilization process according to the proposed method is 31 minutes, which is 28 minutes less compared to the prototype.

This mode provides significant savings of thermal energy, water, reducing the duration of the process and thereby improving the quality of the finished product.

Literature

1. Collection of technological instructions for the production of canned food, t-2, - M., 1977

Claims (1)

A method of sterilizing apple compote, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and stepwise heating is carried out in baths with water at temperatures of 65, 85 and 100 ° C for 4, 4 and 5 minutes, respectively, with continued heating in a stream of heated air with a temperature of 150 ° C and a speed of 8-8.5 m / s for 5 min and subsequent three-stage cooling in bathtubs with water with temperatures of 85, 65 and 45-30 ° C for respectively 4, 4 and 5 min, while in the process of heat treatment banks Coming from the bottom to the cover with a frequency of 0.1 s ^-1 .